Ingredients
3 ounces orange juice
3 ounces grapefruit juice
2 tablespoons honey
3 ounces sherry vinegar
1⁄4 teaspoon pepper
1 cup veal stock
Salt
1 pear
1 apple
Juice of 1 lemon
1⁄4 teaspoon cinnamon
2 duck breasts (4 magrets), about 1 1⁄2 pounds
Yield: 4 servings
Recipe
To make the sauce: Pour the orange and grapefruit juices into a small saucepan and reduce by half over high heat. Add the honey, vinegar and pepper, and stir until all the ingredients are well-mixed. Add the veal stock. Cook, uncovered, over low heat for 15 minutes. Season with salt to taste and set aside. Peel the pear and apple. Core them and slice thinly. Put the slices in a saucepan with the lemon juice. Add the cinnamon and 1⁄3 cup water and cook over medium-low heat for 15 minutes. Set aside on a warm plate. Remove the skin from the duck breasts and salt lightly. Warm a nonstick pan over medium heat and cook the breasts for 2 minutes on each side. Cover and continue to cook for 8 minutes. Slice the breasts and arrange them in a fan on each dish. Put the pear and apple compote on the side and pour the sauce over everything.